Derby Burger Challenge

Safety is our number one priority at the Kentucky Derby Festival, so in support of the efforts being taken by the Centers for Disease Control and Louisville Metro Public Health and Wellness, the Derby Festival is postponing the events we have on our schedule through the end of March and the first week of April, including the Derby Burger Challenge’s Final 8 Vote and the Derby Burger Cook-Off.

We are contacting all those involved with the postponed events to make sure they are aware of the changes. Once we have those events rescheduled, we will let everyone know.

From farm to table, we support Kentucky cattlemen and local businesses to provide the Bluegrass with a delicious ground beef product.
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When you buy Kentucky Cattlemen’s Ground Beef you can feel confident in purchasing a great tasting product while supporting local Kentucky communities.

Then add 1/2 Tbs. of butter to the skillet on medium to melt and spread around the pan. Warm tortillas 20-30 seconds or so, individually in a skillet.

Spread 1/2 to 1 tsp. of Salsa Golf to the middle of the tortilla and top with 2 Tbs. of shredded cheese.

Top this with the burger. Spread 1 Tbs. of Chimichurri sauce on the burger & add sliced avocado. Top with more cheese, then fold the tortilla corners over the top of your burger until it’s completely covered.

Pick of the tortilla-covered burger and turn it over in the skillet, so the folded side is on the buttered skillet. Let it stay until it is lightly browned (about 45 sec. or so). Flip & brown on the other side. Enjoy!

Jay Neubacher’s Derby Bourbon Burger features a 5-spice rub made with Bourbon smoked paprika, is topped with with grilled onion and mushrooms, bacon and Embasa Chipotle Peppers in Adobo Sauce. It’s topped with melted provolone cheese on a brioche bun.

Ingredients:

100% Angus Ground Beef Chuck

Kroger Private Selection Golden Brioche Buns

Hickory Smoked Bacon

Smoked Provolone Cheese Slices

Sliced baby bella mushrooms

Sliced white onions

Shredded lettuce

Mayonnaise

Ketchup

Honey Mustard

Old Bay Seasoning

Chili Powder

Garlic Powder

Bourbon Barrel Foods (Kentucky Proud): Bourbon Smoked Paprika

Embasa Chipotle Peppers in Adobo Sauce

E.V. Olive Oil

Salt

Pepper

Directions:

1)Combine and mix:
2 tbsp. salt
1 tbsp. Old Bay Seasoning
1 tbsp. Bourbon smoked paprika
1 tbsp. chili power
1 tbsp. garlic powder
(set aside)
2)Combine in small blender:
1 cup mayonnaise
1 cup of ketchup
1 tsp. honey mustard
1 whole chipotle pepper coated
with adobo sauce
(only one pepper, NOT the whole can)
1 tbsp. of spice mix from above
Blend all ingredients until smooth
3) Cook the bacon slices separately until crisp and then crush into bits.
4) In a skillet: add 2 tbsp. olive oil, add the mushrooms and saute over medium heat, add the onions after about 3 minutes, 1 pinch of spice from Step 1 and continue to saute together until soft.
5) Take the ground beef and form into 1 inch thick, 1/3 lb. patties and prepare your grill for medium-high heat.
6) Grill the patties with a pinch of spice from Step 1. After about 3 minutes flip the patties and grill for about 3 additional minutes then slightly mound the onions & mushrooms from Step 4, and give a generous sprinkle of the bacon from Step 3 and cover all with a slice of the Provolone cheese. Cook an addition minute or so until the cheese melts and the burger is 160 degrees internal.
7)Lightly toast the Brioche buns during the final minute of cooking the burgers.
8)Generously add the sauce from Step 2 to the top of the bun and a pinch of shredded lettuce to the sauce, combine the burger from Step 6 to the bottom half and combine the two halves.
9)Enjoy!

4. Place 1 burger on bottom half of each bun; top evenly with cheese, bacon and arugula. Spread mayonnaise mixture evenly on cut side of each bun top. Close sandwiches.

Makes 4 servings

Cook’s Tip:
Cooking instructions are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season burgers with salt and pepper, as desired.

3.

Meanwhile, combine mayonnaise and wasabi, as desired, in small bowl.

4.

Line bottom of each bun with lettuce; top with tomato, onion, and pineapple slices, as desired. Top with burger; top burger with equal amounts of Wasabi-Mayonnaise Spread. Close sandwiches.

Cook’s Tip: Cooking instructions are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.Cook’s Tip: To caramelize pineapple slices, heat small amount of butter in large nonstick skillet over medium heat until melted. Place pineapple slices in skillet; cook until heated through and edges brings to brown, turning once.

This burger incorporates everything that the derby city has to offer. Our rich agriculture, our firmly planted French roots, and of course, good Kentucky bourbon. Also, it’s an absolute plethora of flavors, combining salty, smoky, sweet and tangy. The creaminess of the brie mixed with the sweetness of the pears infused with the flavor of the bourbon compliments the saltiness of the bacon and the meatiness of the beef so well. This is one of the few burgers that you’ll shove aside all condiments because it IS the entire package.

Combine bourbon, sugar, and water in small sauce pan. Place over medium high heat, stirring constantly until sugar is dissolved. Bring to a boil; place pears in saucepan. Reduce heat and simmer 3 to 5 minutes. Immediately remove pears to freezer-safe bowl. Freeze until ready to use.

Meanwhile, combine butter, reserved bacon drippings and honey in microwave-safe bowl. Microwave on HIGH until butter is just melted, stirring to combine ingredients. Brush cut-side of buns with honey mixture and place cut-side down on grill, careful not to burn the buns, until golden brown.

Remove pears from freezer; thinly slice.

To assemble, place burger on bun bottom; evenly top with bacon, pears and cheese. Close sandwiches; return to grill for one to two minutes or just until brie melts over the pears and bacon.